Ancestral Gluten Free Cream of Mushroom Soup
Butter, 1 stick (1/2 to cook the mushrooms in ½ for roux)
4 tbsp tapioca starch (or whatever Paleo flour you prefer)
2 cups Coconut Milk, full fat or Almond Milk
2 cups beef, mushroom, or vegetable broth
Salt and Pepper to taste
Sauté mushrooms in the ½ stick of butter, set aside (season with salt and pepper). In a saucepan, melt the other ½ of the butter. Add in the 4 tbsp of tapioca starch to make the roux. Cook it to get the ‘flour’ taste out of it. Slowly add in cold broth and whisk well. It’s important to add a little bit of the liquid at a time and whisk to ensure no lumps! Once incorporated, add the milk and whisk well. Simmer just a few minutes and then add in the mushrooms and simmer about five minutes more.
I sprinkled mine with a little thyme herbs to give it a little extra flavor but you can leave it out if you want. This took me all of about 15 minutes! I used Mushroom broth (which I can myself) and Almond milk in this recipe. I also use a lot of mushrooms! I LOVE mushrooms!! You can cut down the amount of mushrooms if you like. Enjoy!!